Yield: 4 servings
|Ready-to-eat prunes; (Agen, if possible)
|Dry white wine
|Skinned rabbit legs; each cut into
|Two pieces and trimmed
|Shallots; finely chopped
|Whole almonds; blanched and ground
|; (around 1 heaped
|Garlic cloves; finely chopped
|Dsp aged balsamic vinegar; (optional)
|Fresh sage leaves
|Chopped fresh flat-leaf parsley
|Salt and freshly ground black pepper
1 Place the prunes in a small non- metallic dish, pour over the wine and leave to soak for at least 8 hours, or overnight is best, then drain and the reserve the soaking liquid. 2 Preheat the oven to 180C/350F/Gas 5. Heat a heavy-based ovenproof casserole with a lid. Season the rabbit pieces with salt. Add the olive oil to the pan, then add the rabbit - you may have to do this is batches and fry until lightly browned all over, turning once. Remove from the pan and set aside.
3 Add the butter to the pan and then quickly stir in the shallots, ground almonds, garlic and pine nuts. Continue to cook, stirring for about 5 minutes until evenly golden brown.
4 Add the balsamic vinegar to the pan, if using and allow to reduce almost completely, then pour in the reserved soaking liquid and use to de-glaze, scraping the bottom with a wooden spoon. Add the sage and continue to reduce until only a couple of tablespoons of syrupy liquid is left.
5 Return the rabbit to the pan with the prunes. Cover with the lid and bake for 10-12 mins until the rabbit is just tender, switch off the oven and leave for 15 mins. Season and scatter over mounds of parsley to serve.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.